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Garlic Butter Sea Bass and Greek Style Salad
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Garlic Butter Sea Bass and Greek Style Salad

Garlic Butter Sea Bass and Greek Style Salad

with Crispy Roasted Potatoes

Get 50% off 1st box + free dessert for life!

Designed by our chefs for a balanced lifestyle, this Garlic Butter Sea Bass and Greek Style Salad hits the spot. Make your own garlic butter to baste the fish in, whilst pairing with tomato, cucumber and onion salad for Greek inspired flavours.

Tags:
Calorie Smart
•Pescatarian
Allergens:
Sulphites
•Fish
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Cucumber**

3 unit(s)

Garlic Clove**

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

1 sachet(s)

Lemon & Herb Seasoning

1 sachet(s)

Dried Oregano

50 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

20 grams

Butter

½ tsp

Sugar for the Pickle

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2554 kJ
Energy (kcal)610 kcal
Fat27.2 g
of which saturates11.7 g
Carbohydrate60.8 g
of which sugars12.7 g
Dietary Fiber8.7 g
Protein27.6 g
Salt1.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Aluminum Foil
•Medium Bowl
•Large Frying Pan
•Kitchen Shears

Instructions

PDF
Roast your Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter from the fridge (see pantry for amount) and set aside to soften.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep
2

In the meantime, halve and peel the red onion. Cut half the onion into 4-6 thick wedges, then thinly slice the remaining half.

Halve the baby plum tomatoes. Trim the cucumber, then halve lengthways. Thinly slice widthways.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins. 

Pickle the Onion
3

Add the thinly sliced onion to a medium bowl with the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt and set aside to pickle.

When turning the potatoes halfway through cooking, add the onion wedges to the same baking tray. Toss with the potatoes and return to the oven for the remaining time. 

Fish to Fry
4

When the potatoes have 7 mins left, heat a drizzle of oil in a frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, sprinkle over the lemon & herb seasoning, then season with salt and pepper.

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Finishing Touches
5

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix with the softened butter and season with salt and pepper.

Just before you're ready to serve, add the baby plum tomatoes, cucumber, oregano, sugar and olive oil for the dressing (see pantry for both amounts) to the pickled onions.

Crumble in the Greek style salad cheese. 

Dinner is Served
6

Transfer your sea bass to your plates and spoon over the roasted garlic butter.

Serve with your roasted potatoes and Greek style salad alongside.

Enjoy! 

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